Bake in preheated oven until top is springy to the touch and a wooden toothpick inserted comes out clean, 50 to 55 minutes. Cool cake thoroughly in pan at least 1 1/2 hours before inverting onto plate. Dust with confectioner's sugar before serving.

Footnotes

The 'crumb' was off for me personally, from the original version of the cake. I used 1 cup of mini chocolate chips to keep them from sinking to the bottom of the cake. It was drier and less dense, but no one noticed the difference--the cake plate was empty! Glazed it with the "Chocolatey Satin Glaze" from AR.

I DID BOTH VERSIONS AND HAVE DONE THIS ONE TWICE BY ACCIDENT BECAUSE I BOUGHT LOW FAT SOUR CREAM FOR SOMETHING ELSE AND ENDED UP USING IT. I DID THE HALF OIL BECAUSE OF OTHERS SAYING THAT 1 CUP WAS TOO MUCH....AND ITS STILL DELICIOUS. I ASLO USED THE SATINY CHOCOLATE GLAZE FOR THE TOPPING AND ITS SPOT ON. THE RECIPE IS ON THIS SITE AS WELL. IT ONLY TAKES A MINUTE TO MAKE IT IN THE MICROWAVE OVEN.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.